While I was out on maternity leave my days seemed to be consumed with feedings and pumping breast milk. Too much information? Sorry. While I was busy making groceries and serving them to my hungry baby boy, I spent a lot of time channel surfing and discovered The Cooking Channel, Chinese Cooking Made Easy, and its host Ching-He Huang. Well, actually The Husband discovered her. I believe I have mentioned he is an Asian food fanatic. In the midst of one of my channel surfing sessions he made me stop on her show. “You need to record this,” he said. So I did to humor him. I expected it to be a show about recipes that have ingredients I will NEVER find in Small Town, USA.
To my surprise, her recipes were for NORMAL people – quick, easy, and not weird. I’ve made five of her dishes and so far she is batting 5 out of 6 (The Lion’s Head Meatballs weren’t bad, but they didn’t become a family favorite). This chicken chow mein recipe was the first one I tried and we have had it again since. This is so ridiculously simple to make, I debated whether it was even worth sharing via blog post. But it was tasty and since this new mommy has a lot less free time on her hands, I decided to share.
Chicken Chow Mein
- 8 ounces spaghetti or ramen noodles
- 1/4 cup plus 1/2 teaspoon dark soy sauce divided
- 2 teaspoons Chinese five-spice powder
- 2 teaspoons chili sauce
- 4 boneless skinless chicken breast filets, sliced into bite-sized pieces
- 2 tablespoons cornstarch
- 2 tablespoons vegetable oil
- 1/4 cup chicken broth
- 1 red bell pepper de-seeded and finely sliced
- 2 cups snow peas
- 1 large green onion chopped
- Dash of sesame oil
- Freshly ground black pepper
Cook noodles according to package directions.
In the meantime, combine chicken, 1/2 teaspoon soy sauce, five-spice powder, and chili sauce in a medium bowl. Add chicken and mix to combine. Dust chicken with corn starch.
Heat oil in a wok or large skillet. Add the chicken and cook for 5-8 minutes or until chicken is browned and cooked through. Remove chicken from pan and set aside
Add the chicken broth and remaining soy sauce to the pan. Scrape up any browned bits on the bottom of the pan.
Add the red pepper and stir fry for one minute, then add the snow peas and green onions. Cover the pan and allow the vegetables to steam until tender, about 3-5 minutes.
Stir in the cooked noodles and chicken. Season with sesame oil and freshly ground black pepper.
Recipe NotesSeasoned, uncooked chicken can be stored in a vacuum sealed freezer bag and frozen for up to nine months. Simply thaw, and continue preparing as normal.